Imam Bayildi – Turkish Stuffed Aubergine

Ingredients

• 4 aubergines
• 3 yellow onions, in thin half-moons
• 6 garlic cloves, sliced
• 400g tomatoes, chopped
• 1 bunch parsley, chopped
• 100ml olive oil
• 1 tbsp sugar
• Salt, black pepper
• Bulgur or bread for serving

Method

1. 11. Cut a deep slit in each aubergine without cutting through.
2. 22. Sauté the onions in olive oil for 15 minutes until soft and golden.
3. 33. Add garlic, tomatoes, parsley, sugar, salt and pepper. Cook 5 minutes.
4. 44. Stuff the aubergines with the filling.
5. 55. Place in a baking dish, pour a little water and olive oil around.
6. 66. Bake at 180°C for 40 minutes until the aubergines have collapsed.
7. 77. Serve warm or at room temperature.